Prepare for lots of holiday goodies and get ways to use up leftovers too

I hope you all had a wonderful Thanksgiving and will find joy
and excitement in the days leading to Hanukkah, Christmas and
Kwanzaa.

This busy season is such a special time to
celebrate families and good friends.

Food is part of that celebrating ---
whether you’re still trying find ways to turn Thanksgiving
leftovers into new dishes or looking for ideas for the Christmas
meal, parties or gifts.

This blog will be featuring day after day of
holiday cookie recipes starting Dec. 4 in a Countdown to Christmas,
so watch for many different types of goodies. I’ll also share ideas
for other holiday foods throughout December.

Readers are welcome to send in their own
favorite holiday cookie or other recipes by adding a comment to
this blog. You can also request a recipe, and I’ll try to comply
with a post on this blog.

Coming Wednesday, Dec. 3, you also can find
recipes for Christmas and even New Year’s celebrations in the
monthly Relish magazine inserted into print copies of The Billings
Gazette.

In a small bowl, whisk together the soy
sauce, turkey stock, rice vinegar, sesame oil, garlic sauce, salt
and pepper. Set aside.

In a large nonstick skillet over
medium-high, heat the canola oil. Add the cabbage, scallions and
ginger, then sauté for 3 minutes, or until tender.

Add the rice, turkey, peas, and carrots,
then sauté for another 3 minutes, or until thoroughly heated. Stir
in soy sauce mixture and cook for another 2 minutes. Remove the
skillet from the heat and stir in the cilantro.

Makes 6 servings.

Give Thanksgiving leftovers new life at
breakfastBy J.M.
HIRSCHAssociated Press

If yet another round of soups, sandwiches
and casseroles cobbled out of Thanksgiving leftovers leaves you
uninspired, try these popover-style breakfast treats studded with
chopped turkey and stuffing.

The combination of eggs, stuffing (think
toast) and turkey works wonderfully together. They would be
delicious served with maple syrup.

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BillingsGazette.com Food & Drink

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In a blender, whip the heavy cream until it
begins to thicken, about 30 seconds. Add the eggs, thyme, salt and
pepper, then blend again until smooth. With the blender running on
low, sprinkle in the flour and blend until smooth.

Divide the batter between the prepared
muffin cups. Divide the chicken between each cup, dropping it into
the egg mixture. Top each serving with a spoonful of the stuffing,
then sprinkle it with cheese.

Bake for 20 minutes, or until puffed and
lightly browned. Cool briefly.